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Topic: Hydrogenated oil

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	What is Hydrogenated Oil?
		Hydrogenated oil is oil in which the essential fatty acids have been converted to a different form chemically, which has several effects on the oil.
		Hydrogenated oil is made by forcing hydrogen gas into oil at high pressure.
		The unstable fatty acids in oils happen to be unsaturated fats, which have been determined to be healthier for consumers, acting to reduce cholesterol in some cases.
	www.wisegeek.com /what-is-hydrogenated-oil.htm (523 words)

	Trans Fatty Acids - Hydrogenated & Partially Hydrogenated Oils: Proven Serious Health Effects
		These government actions concerning the trans fatty acids (hydrogenated and partially hydrogenated oils) is directly related to studies that link trans fatty acid (hydrogenated and partially hydrogenated oil) consumption from processed foods to the development of diabetes, cancer and cardiovascular disease.
		Hydrogenation of oils, with removal of essential fatty acids, is used in the food industry for the sole purpose of prolonging the shelf life of processed foods (to maximize profits).
		The effect of trans fatty acids (hydrogenated and partially hydrogenated oils) on the ratio of LDL cholesterol to HDL cholesterol was significantly larger than that of saturated fatty acids in each of the six studies that allowed a direct comparison.
	www.recoverymedicine.com /hydrogenated_oils.htm (2864 words)

	Vegetable oil yields, characteristics: Journey to Forever
		While some oils have a low IV and are suitable for use as fuel without any further processing other than extraction and filtering, the majority of vegetable and animal oils have an IV which may cause problems if used as a neat fuel.
		The IV can be easily reduced by hydrogenation of the oil (reacting the oil with hydrogen), the hydrogen breaking the double bond and converting the fat or oil into a more saturated oil which reduces the tendency of the oil to polymerise.
		So biodiesel made from hydrogenated oil is less likely to oxidise and polymerise but will have a higher melting point than if it were made from unhydrogenated oil of the same kind.
	www.journeytoforever.org /biodiesel_yield.html (1928 words)

	Danger of Hydrogenated Oil - Articles from SSSBiotic.com - biosourcing.com (p)ltd.
		Oil purification is a process where crude oils; i.e natural oils from vegetables are refined to remove any substances that may contribute to off flavor, off odor, undesirable color, or for keeping quality.
		Oil is bleached by heating it to 130F, and mixing with clay.
		Oil bearing materials are ground, steam cooked, and then mixed with the solvent (of a petroleum base) which dissolves out of the oils, leaving a dry residue.
	www.sssbiotic.com /content/oil_article.asp (1429 words)

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	Money & Business: Why Your Oil Became Partially Hydrogenated - US News and World Report
		Partially hydrogenated oils are created from liquid vegetable oil through a process called hydrogenation, which forces hydrogen into the oil until it reaches the desired consistency and changes its chemical structure.
		Hydrogenating oils completely makes them too solid to use easily in cooking, but partial hydrogenation can make a margarine that is easy to spread on toast but doesn't go bad quickly as butter does.
		Many of the new margarines that are free of trans fat mix completely hydrogenated oil, which is very solid, with unsaturated oil, a liquid, to achieve a desirable consistency without making the oil form the trans configuration.
	www.usnews.com /usnews/biztech/articles/070105/5transfatscience.htm (378 words)

	Hidden killer / It's trans fat. It's dangerous. And it's in food you eat every day.
		Oil processors are mixing super-hard, trans-free hydrogenated oils with liquid oil to make a suitable replacement.
		A hydrogen atom is mixed with non-saturated liquid oil from plants like corn or soy to make fat such as shortening and margarine that stay solid at room temperature.
		This type of oil is created by a manufacturing process that uses high temperatures or solvents to separate hydrogenated oil into liquid and solid parts.
	www.sfgate.com /cgi-bin/article.cgi?file=/c/a/2002/01/30/FD40307.DTL&type=printable (2760 words)

	[No title]
		Hydrogenated fats are typically found in margarine and shortening, as well as processed and/or fried foods like french fries and fried chicken, doughnuts, cookies, pastries and crackers.
		These oils are very unstable and typically rancid before they are even opened, and the heat used in cooking with these oils further damages them.
		The fats that fall into this category include fish oil (mechanical processing is used to create fish oil, but the amounts of it you would consume still mirror the intake of pre-modern humans) coconut oil, olive oil, butter, and any fat that is naturally present in the food you are eating.
	www.mercola.com /track.aspx?returnUrl=/2005/may/24/good_fats.htm (1169 words)

	Partially hydrogenated oil and trans fat
		When fat or oil is subjected to hydrogenation, the molecular structure of the fat is actually changed.
		In the hydrogenation process, vegetable oil – which is actually fairly healthy polyunsaturated or monounsaturated fat – is heated and placed under pressure along with hydrogen gas.
		The oil, gas and metal are left to interact for several hours.
	www.transfatfree.com /pages/art_hydrogenation.htm (411 words)

	Cutting out trans fats may cut down heart disease deaths by a quarter
		Hydrogenated fats/oils (found in countless ingredients lists for all kinds of foods)are formed by bubbling hydrogen through vegetable oil and are used to extend the shelf life of the oil.
		Hydrogenated fats and therefore trans fats are found in a range of food products, including those aimed at the 'healthy' market, such as Kellogg's Nutri-Grain morning bars.
		Despite strong evidence from many experts that hydrogenated fats are potentially harmful and moves by a few manufacturers of well-known brands to reduce the levels in their products, key supermarket retailers are failing to take the problem seriously enough.
	www.medicalnewstoday.com /medicalnews.php?newsid=9995 (673 words)

	Hydrogenated Oil (Site not responding. Last check: 2007-10-13)
		The word "hydrogenation" refers to the process that changes liquid vegetable oils into more solid forms, forms that can be easily spread with a knife.
		An example of hydrogenated oil in its purest form is vegetable shortening, but margarine contains a very high percentage of hydrogenated oil as well.
		Hydrogenated oils are also found in products like breads, donuts, peanut butter, frozen meals, potato chips, and many fast foods.
	amos.indiana.edu /library/scripts/hydrogenated.html (257 words)

	Vegetable oil wax
		In the area of emulsions, Marcus Oil and Chemical indicates the food grade status of the hydrogenated vegetable oil wax is a distinct advantage in fruit coating applications where emulsions are used to extend shelf life and reduce moisture loss from a wide variety of produce.
		Hydrogenated vegetable oils waxes were tested and found to be an effective substitute wax.
		The market for vegetable oil wax could gain further grounds with the recently approved patent on the use of vegetable oil wax from Marcus Oil and Chemical, a division of Houston, Tex.-based HRD Corp. Several patents are still pending covering a wide range of application areas such as adhesives, emulsions, inks and dry wall applications.
	www.marcusoil.com /vegetable_oil_wax_pr.html (1778 words)

	Cococnut Oil
		Coconut oil does not contain the oxidized cholesterol (produced by hydrogenation and high-heat processing) that are responsible for heart disease and stroke, as explained in The Cholesterol Scam.
		But "partially hydrogenated oil" on a food label generally means soybean oil, and soybean oil adds an additional problem of its own -- it inhibits the thyroid's ability to produce the hormones we need to burn fat, generate energy, and carry on the processes of life.
		A kinder, gentler approach might be to forgo the garlic oil and mix the coconut oil with saliva, since the saliva breaks down the lauric acid to activate coconut oil's antiseptic properties.
	www.treelight.com /health/nutrition/CoconutOil.html (6516 words)

	[No title]
		Hydrogenation is a chemical reaction -- widely used in the processing of cooking oils and fats -- that turns unsaturated fatty acids into saturated ones.
		Simply speaking, hydrogenation is a process in which hydrogen atoms are added to vegetable oils.
		Food manufacturers, therefore, love to use hydrogenated oils and fats because their foods stay fresh and good-tasting much longer than any natural food ever could.
	www.sixwise.com /newsletters/06/02/08/hydrogenated.htm (684 words)

	Cooks Illustrated Bulletin Board: not using hydrogenated oil - View Post
		Mind you, ANY fat that is solid at room temperature IS hydrogenated, whether artificially or by nature, so if it is the harmful effects of hydrogenated fats you wish to avoid, butter and lard are every bit as bad as shortening, and contribute hefty cholesterol which shortening doesn't.
		Hydrogenated oil is a fat that was unsaturated, and then was subjected to catalytic hydrogenation, so that it is more saturated than it was.
		These products which are present only in partially hydrogenated oils have already been documented to contribute to a number of modern-day maladies (most centered around heart disease and stroke).
	www.americastestkitchen.com /ibb/posts.aspx?postID=9901 (1537 words)

	CNS: April 04, 2003: Health officials and scientists raise alarms over partially hydrogenated oil
		Hydrogenated oil, which is manufactured to make liquid oils like canola and soybean oil solid at room temperature to give baked goods a longer shelf life, is used in approximately 40,0000 food products in the United States, said Margo Wootan at the Center for Science in the Public Interest.
		Hydrogenated oil gives packaged cookies and crackers the crispy, buttery taste we've come to expect, and most of the food we eat wouldn't taste the same without it.
		Oil producers are working on developing that third category, but so far, none of the contenders pass the taste test, Reeves said.
	www.jrn.columbia.edu /studentwork/cns/2003-04-04/131.asp (900 words)

	BBC NEWS \| Health \| Warning over hidden fats danger
		Hydrogenated fats are used to extend the shelf life of products.
		Safeway said its policy is to limit the use of hydrogenated fats wherever possible, and that hydrogenated oil is always listed in ingredients lists.
		Waitrose said it includes hydrogenated oil in its ingredients lists and is guided by government advice.
	news.bbc.co.uk /2/low/health/3167764.stm (807 words)

	Atkins - Trans Fats Heat Up
		Little guessing the harm they would cause, food chemists took vegetable oils and through the application of extreme heat and the addition of hydrogen reconfigured the chemical structure of the fat; the distorted molecule that resulted was a trans fatty acid.
		Vegetable oils solidify during the hydrogenation process and become almost impervious to spoilage.
		McDonald's has announced that it will now fry its foods with corn oil instead of hydrogenated oil; estimates are that this will drop the trans fat content of its foods by 48 percent.
	www.atkins.com /research-library/nutrition-articles/trans-fats-heat-up (647 words)

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